TOASTED CORN AND BLACK BEAN SALSA

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SERVES 10 to 12

MAKES 3½ cups

TOTAL TIME: 25 minutes

Do not substitute frozen corn for the fresh corn here. Be sure to use a nonstick skillet when toasting the corn. To make this salsa spicier, add the chile seeds. The salsa can be refrigerated for up to 1 day; season with additional lime juice, salt, and pepper before serving. See the photo that follows the recipe.

2	tablespoons extra-virgin olive oil
2	ears corn, kernels cut from cobs
1	(15-ounce) can black beans, rinsed
1	red bell pepper, stemmed, seeded, and chopped fine
1	tomato, cored and chopped
½	jalapeño chile, stemmed, seeded, and minced
1	scallion, sliced thin
2	garlic cloves, minced
2	tablespoons lime juice
2	tablespoons minced fresh cilantro
½	teaspoon ground cumin
	Salt and pepper

Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add corn and cook until golden brown, 6 to 8 minutes. Transfer corn to serving bowl and stir in remaining 1 tablespoon oil, black beans, bell pepper, tomato, jalapeño, scallion, garlic, lime juice, cilantro, and cumin. Season with salt and pepper to taste and serve.

VARIATION

SPICY TOASTED CORN AND BLACK BEAN SALSA

Add minced seeds from jalapeño and 4 teaspoons minced canned chipotle chile in adobo sauce.